Enchiladas Raquel | Speaking of Women’s Health

Ingredients

• 1 pound ground beef, extra lean
• 12 ounces potato, peeled and quartered
• 3 ounces water
• 6 ounces tomatoes, canned
• 1 teaspoon salt
• 2 cloves garlic, peeled
• 4 ounces onion, peeled and quartered
• 2 Serrano chilies
• 4 cups beef or vegetable stock
• 1 each tostada (fried tortilla)
• 1/4 teaspoon pepper
• 1 dash cumin
• 14 corn tortillas
• 12 ounces crumbled cotija